Cooking Instructions
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Step 1
Place very
Sirloin Steak (680 g)
on a few layers of paper towels to dry.
Step 2
Grate half of the
Onion (1)
for the sauce. Slice the other half of the onion. Slice the handful of
Mushroom (1)
Mince the
Garlic (2 cloves)
.
Step 3
An optional step here is to add
Sea Kelp Stock (120 mL)
to give extra flavor by simmering 1 cup of water with a piece of dried sea kelp for 10 minutes.
Step 4
In a small mixing bowl, combine
Low-Sodium Soy Sauce (75 mL)
Granulated Sugar (35 g)
minced garlic cloves (2), grated onion, and
Rice Wine (15 mL)
.
Step 5
Also add the
Crushed Pineapple in 100% Pineapple Juice (30 g)
,
Sesame Oil (15 mL)
,
Coarse Black Pepper (2 g)
, and sea kelp stock.
Step 6
Mix well to combine and make your sauce.
Step 7
Place the beef in a large mixing bowl, pour the sauce, and mix well with your hand. Let it sit for 15 minutes for the meat to soak up the flavor.
Step 8
With your leftover pineapple, I recommend wrapping them with plastic wrap and freezing them. Then just break off the desired amount for your next cooking needs.
Step 9
Heat a skillet over the medium-high heat, add some of the beef (you may need to cook 2-3 batches to cook it evenly), onion, and mushroom.
Step 10
Start tossing all together to cook evenly, about 2-3 minutes
Step 11
Serve over freshly cooked hot rice and sprinkle
Toasted White Sesame Seeds (3 g)
. Kimchi would make a wonderful side dish.
